Ackee & Saltfish “Spring” (Egg) Rolls a Twist on Jamaica’s National Dish

Love ackee and saltfish? Why not make it into egg rolls?!  They are the perfect golden brown and delicious appetizer addition you need for your next party menu.

For this recipe, you will need to have the ackee and saltfish prepared ahead of time. If you need a recipe for ackee and saltfish you can find my full post: here.

One tip for your ackee and saltfish: dice rather than slicing your add-ins such as peppers if using. This will ensure better distribution throughout the roll.

I think making traditional dishes into appetizers like this are a great way to introduce them to a crowd. Everyone can get a taste without committing to an entire plate. For those who are hesitant to try it’s an easier sell.

Is it a Spring Roll or Egg Roll?

I suppose these are technically egg rolls. After all I did use egg roll wrappers and not rice wrappers to make them. Since we aren’t trying to claim authenticity in any cuisine but rather make a delicious appetizer. I’m not entirely bothered by needing to get the name right. It will be tasty either way. Tell me whether you call it Ackee & Saltfish Spring Roll or Ackee and Saltfish Egg Roll in the comments below.

That said you could use the rice paper wrappers and fry them if desired. Another variation would be to make them in the style of Vietnamese summer rolls where the rice paper is simply dipped in water to make them pliable before wrapping around a filling. For that variation I would add something crunchy for texture; maybe carrot matchsticks or shredded carrots.

How to make Ackee & Saltfish spring rolls

First you’ll need some wrappers:

and prepared ackee and saltfish

I like to use a portion scoop to fill the rolls. That way I ensure that I’m putting the same amount in each.

Once I have all the rolls ready then I start frying.

Can Egg Rolls be Made Ahead?

You will love the fact that these rolls can be made ahead of time. Once formed, roll in cornstarch and store in the fridge or freezer till ready to fry. They will keep in the fridge for a couple days and in the freezer for a few months.

If you froze them, you would want to thaw them overnight in the fridge before frying to ensure even cooking.

Why use Cornstarch on Egg Rolls?

Using the cornstarch is important so the egg rolls don’t become soggy and burst open when frying. As the roll sits it absorbs the moisture from the filling. The cornstarch helps form a sort of barrier.

It also makes your spring rolls extra crunchy on the outside.

These I fried on the same day but as you can see from the pic below, there is a little liquid already seeping from the filling:

Sauce for Ackee & Saltfish Egg Rolls

I served these spring rolls with store bought sweet chili sauce. It was delicious! We also had a bit of mango chutney which also worked well. Tamarind sauce never fails so that would also be a good pairing.

What would you pair with your rolls? Leave me a comment in the box below. If you make this or any of the recipes from this site, be sure to #amazingackee and @amazingackee so I can see your posts across social media.

Until next time, thanks for stopping by 😊

5 from 4 votes

Print

Ackee & Saltfish Egg Rolls

Ackee & Saltfish tucked into egg roll wrappers and deep fried make these delicious appetizers that are a great way to introduce a traditional recipe to a crowd.

Course Appetizer

Keyword ackee and saltfish

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 rolls

Calories 271 kcal

Author Chantal

Ingredients

• 3 cups Ackee & Saltfish previously prepared and cool
• 12 Egg roll wrappers
• Water just a small bowl to moisten the edge of the wrapper
• Oil for frying
• Dipping sauce store bought or homemade
• Cornstarch optional

Instructions

1. Working one at a time, place your egg roll wrapper on a cutting board with the point towards you

   

2. Fill the wrapper with about 1/4 cup of filling. 

   *Using a portion scoop is helpful*. 

   

3. Moisten the top edge of the egg roll wrapper

4. Bring the bottom point up to the center and fold the two side points inward. 

   

5. Roll up the egg roll and set aside while working on the remaining rolls.

   

6. If using cornstarch, roll the completed rolls in cornstarch and shake off the excess

7. In a heavy bottomed pot, heat oil to 325F. 

   Even though I have a thermometer I am guilty of using the toothpick trick. I stick a toothpick or wooden skewer into the oil, if bubbles form around it the oil is ready. 

   Alternately I'll find some random piece of anything to drop in the oil, usually a piece of a vegetable or tiny piece of dough/bread. If it sizzles immediately and floats the oil is good to go. Highly unscientific but it works.

8. Fry in batches as necessary, it will take about 2 minutes on each side. 

9. Drain and serve with dipping sauce as desired

   

Recipe Notes

Pin it!: